Angel Food Cake

By sassy47

Ingredients

• 1 1 1 cup all purpose flour
• 2 2 2 tbsp corn starch
• 1 1/2 1 1/2 1/2 cups Granulated sugar
• 1/4 1/4 1/4 tsp salt
• 12 12 12 egg whites room temperature
• 1 1/2 1 1/2 1/2 tsp cream of tartar
• 1/2 1/2 1/2 tsp vanilla extract
• 1/2 1/2 1/2 tsp almond extract

Preparation

Step 1

Preheat the oven to 350º F. Empty 1 cup of all purpose flour into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of corn starch to the flour. Sift 5 times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.
After the flour and corn starch is well sifted, add the sugar and salt to the flour mixture. Sift 2 more times. Set aside.
In a mixing bowl, combine the egg whites, cream of tartar, vanilla extract and almond extract. Beat on medium speed for 5-7 minutes, until stiff peaks form. The egg whites should create peaks once the beaters are removed.
Using a spatula, gently fold the dry ingredient mixture into the egg whites, adding the dry mixture in batches.
Pour the batter into an un-greased angel food cake pan. Bake for 40 minutes, until the cake is golden brown and the top begins to crack. Once the cake is done baking, invert the pan. I like to stick the center of my angel food cake pan on a mug while it’s inverted. Cool the cake for 1.5-2.5 hours, then use a spatula to help remove the cake from the pan.